摘要
目的本研究通过对鲜鹿茸提取液加热温度的高低、时间的长短,分析其对超氧化物歧化酶(SOD)活性的影响.方法制备鲜鹿茸的匀浆上清液,在4℃、25℃、40℃、55℃、70℃加热1 h和2 h,80℃加热10 min和20 min,用邻苯三酚自氧化法测定SOD的活性.结果鲜茸提取液中的SOD活性,在55℃加热l h和2 h达最高,活力单位分别为328.8 u/g,260.3 u/g;在80℃,加热20 min达最低,活力单位为13.7 u/g.结论试验表明,传统方法对鲜鹿茸进行高温加工处理,将降低SOD的活性,从而影响其药用价值.
Objective To study the activity of SOD in different temperature and time. Methods To prepare refining supernate of fresh Cornu Cervi Pantotrichum and test the activity of SOD in different tem- perature （4 ℃, 25 ℃, 40 ℃, 55 ℃, 70 ℃ and 80 ℃） and time （1 h, 2 h, 10 min, 20 min） using autoxidation of pyrogallie acid. Results The results showed that the maximum activity unit of SOD reached 328.8 u/g and 260.3 u/g in 1 h and 2h of 55 ℃, respectively; the minimum activity unit of SOD reached 13. 7 u/g in 20 min of 80 ℃. Conclusion The activity of SOD in fresh Cornu Cervi Pantotrichum can he reduced after high temperature treatment with the traditional method. Thus, the medicinal properties will be affected.
出处
《河北北方学院学报（自然科学版）》
2009年第1期49-52,共4页
Journal of Hebei North University:Natural Science Edition
关键词
鲜鹿茸
温度
超氧化物歧化酶(SOD)
fresh Cornu Cervi Pantotrichum
temperature
Superoxide Dismutase
